Luscious lemon baked cheesecake

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• NicHopkins

  09 September 2012

  NicHopkins rated and commented on this recipe

  

  I've made this a few times now and been told its the best cheesecake in the world! Its so easy to make and really tasty. I always use the zest of 4 lemons and the juice of 2. Have tried it with reduced fat soft cheese and it does make it a bit lighter. Also, you can substitute the digestive biscuits with ginger biscuits - goes a treat with the lemon! :o)

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• Sammie

  29 September 2012

  Sammie rated and commented on this recipe

  

  This cheesecake is lemon luscious indeed! I followed the advice here and used light cream cheese, and light sour cream, and it didn't affect the taste of the texture. It was really rich and the texture was fantastic. I used home made lemon butter and it was runny enough to swirl easily. I didn't have any raspberries so used strawberries instead but I reckon blueberries would also work well. I've made lots of cheesecakes but my husband has decided this is his all time favourite! High praise indeed! Check it out on my blog http://www.theannoyedthyroid.com/2012/09/28/luscious-lemon-baked-cheesecake/

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• sue

  13 October 2012

  sue rated and commented on this recipe

  

  Made this cheesecake for a special lunch today, hoping that there would be some left over for a treat at supper this evening but no such luck! - everybody wanted a second helping! Followed the recipe exactly but added the juice of an extra lemon.

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• Rileywoo

  08 November 2012

  Rileywoo rated and commented on this recipe

  

  Made this for the weekend and it went down a storm. The only thing I would do is double up on the biscuit base as there is far more filling than base. Will be making it for Christmas day for those who don't want Christmas pudding.

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• Rileywoo

  11 November 2012

  Rileywoo commented on this recipe

  Just to add - I made again yesterday (2 in fact) using limes instead of lemons and my personal opinion isl it tastes even better. One question - how do I prevent it from cracking please?

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• Annerieke

  28 December 2012

  Annerieke rated and commented on this recipe

  

  Made for christmas as pudding - everybody raved about it! It's a heavy cake though, so it was a bit much after a big christmas dinner. This one is always good though!

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• Zoe

  29 December 2012

  Zoe rated and commented on this recipe

  

  I like it extra lemony so i would add the juice of 2 lemons and the rind of 4 next time. Don't be tempted to cook for longer it doesn't look like it is cooked enough but it is.

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• Soraya

  31 December 2012

  Soraya rated and commented on this recipe

  

  After years of trying to make a decent lemon cheesecake, this recipe actually worked! As I don't eat eggs, I substituted the eggs with a product called 'No Egg' and it worked perfectly. I made this for Christmas and got lots of compliments from our guests! I popped the biscuit base in the freezer to expediate the process - all in all a very easy to make cheesecake too so is ideal as a last minute pudding .

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• SuzieD

  17 March 2013

  SuzieD rated and commented on this recipe

  

  Tasted lovely but was overcooked so I would turn the oven down a bit and probably cook for 30 minutes or less next time. however some reviewers have said they needed to cook it for longer, so probably depends on your oven.

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• Gill in Cardiff

  19 March 2013

  Gill in Cardiff rated and commented on this recipe

  

  Made this today for the girls in the book club. Everyone enjoyed it, some even had seconds. Next time I'll make it a day ahead, so it has time to cool down without rushing. I used 4 lemons & juice of 2, reduced fat cheeses, gluten & wheat free flour & gluten free ginger cookies. Will do again, may even use ginger nuts or digestives next time :-)

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• lemon mousse

  20 April 2013

  lemon mousse rated and commented on this recipe

  

  Needs much much more lemon - I used 4 lemon zest and 2 lemon juice, and still was not enough! quite indulgent, so only need tiny slice. Best recipe for lemon or lime pud is biscuit base as normal with can condensed milk 1/2 pt double cream whisk with electric whisk and when lemon or lime juice added- it will thicken. Delicious and only takes 5-10 mins to make!

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• residualspirit

  15 May 2013

  residualspirit commented on this recipe

  I added fresh ginger to the base mix and thought it could do with a lil more lemonfor our tastes next time other than that a first class recipe ty!

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Ingredients

• 225g digestive biscuits
• 100g butter , melted
• 250g tub mascarpone
• 600g soft cheese
• 2 eggs , plus 2 yolks
• zest 3 lemons , juice of 1
• 4 tbsp plain flour
• 175g caster sugar

FOR THE TOPPING

• ½ a 284ml pot soured cream
• 3 tbsp lemon curd
• handful raspberries , to serve (optional)

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Can be frozen baked but undecorated

Ingredients

• 225g digestive biscuits
• 100g butter , melted
• 250g tub mascarpone
• 600g soft cheese
• 2 eggs , plus 2 yolks
• zest 3 lemons , juice of 1
• 4 tbsp plain flour
• 175g caster sugar

FOR THE TOPPING

• ½ a 284ml pot soured cream
• 3 tbsp lemon curd
• handful raspberries , to serve (optional)

PER SERVING

705 kcalories, protein 7g, carbohydrate 43g, fat 57 g, saturated fat 34g, fibre 0g, sugar 25g, salt 1.08 g

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